Ingredients
Method
Preparation
- Boil the eggs until hard-boiled, then cool them in ice water before peeling.
- In a large bowl, chop the boiled eggs and add mayonnaise, chopped dill pickles, and fresh dill.
- Season with black pepper and salt, mixing gently to combine.
- If desired, add any optional add-ins and mix until evenly distributed.
- Chill in the refrigerator for a couple of hours before serving for the best flavor.
Serving Suggestions
- Serve on lettuce leaves, in celery sticks, on low-carb bread, or with pork rinds for dipping.
Notes
Store leftover egg salad in the fridge for up to four days. Don’t skip chilling the eggs before mixing to prevent runny mayo. Adjust ingredients according to taste and preference.